Moin moin is a traditional steamed bean dish. In some places it is called mai mai (or
mayi mayi and in others ole. People often eat it with agidi. This is the way to make it.

First you take a cupful of beans, soak them for ten minutes and remove their skins. Then you leave them to
soak again for about half an hour.

Next you get ready the things you will cook the moin moin in. You put some water in a pot or pan to boil and get some leaves to wrap the moin moin in or grease a tin to put it in.

Then you take a medium size onion and a few large, fresh peppers. Grind half of the onion and half the peppers
and chop the rest into tiny pieces.

After that you drain the water from the beans, wash them and either pound or grind them into a smooth paste.
You put the paste into a bowl or mortar and add the onion and pepper.

Add a little salt, a little ground ginger and about 1/4 of a cup of palm oil or groundnut oil. Then you stir the mixture well and add some pounded crayfish and mix again.

When the mixture has a thick, pouring consistency, either wrap it in leaves or pour it into the greased tins. Then place the leaves or tins in the pot or pan to steam. After about 40 minutes, the moin moin will be cooked.

African Ingredients Cookery Books for Igbo Food Cooking Recipes:

Cookery is the activity of cooking food. A cookery book tells you how to cook food. It contains recipes.

A recipe tells you how to prepare a particular dish, that is, a particular type of food (e.g. chicken) prepared in one particular way (e.g. with egusi - melon seeds).

Moin moin is a snack, that is, it provides a light meal, not a main meal. The reading passage above is a recipe for moin moin.

A recipe begins with a list of ingredients, that is, all the food needed to make the dish.
Ingredients like salt, pepper and ginger are mainly for giving food its flavour.

They can be called seasoning. Dishes which you can eat with sugar (e.g. akamu,
a thin porridge or gruel or custard) are sweet.

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